Tuesday, October 20, 2009

This is a fantastic appetizer.It is a Piemontese recipe from the Northern part of Italy. There are so many different versions of this wonderful hot dip.

Bagna Cauda is Latin, in Italian it is Bagna Calda, meaning "hot bath". Spell it however you want.

It is FANTASTIC served with toasted bread and blanched vegetables, which is the traditional way. It is much like a fondue! Everyone stands around the little sterno pot and dips!My mother-in-law's famiglia used to keep it warm on a hot brick! (now that's inventive!).

The hardest part is finding the right pot for it!I have a Le Creuset fondue pot, but it doesn't get it hot enough.

This lovely stainless pot was found by my friend Stephanie at Target!She served the bagna cauda with blanched cauliflower, green beans and bell peppers.

There are so many different recipes for bagna cauda. It's just a difference in the amount of anchovies and garlic cloves you use.Mario Batali uses milk in his, and I have seen others that use cream.

This recipe is from The Little Italy Cookbook, a Brooklyn/NJ sort of cookbook that has so many great recipes. I love to visit this book, it reminds me of my friends growing up and their Italian American mothers' wonderful cooking.

Heat the olive oil and garlic in a double boiler over medium heat for 8 minutes, until the oil is hot.Turn off the heat but leave the pot on the stove (or sterno, if using). Add the anchovies, pepper flakes and black pepper; keep warm for 20 minutes, allowing the flavors to combine thoroughly. Add the parsley and dip away!!

AAAAAHHHHHH!!!! What memories!My aunt and second cousin were the champion bagna cauda makers..We used celery bent to make a very convenient "boat" to hold plenty of bagna, held over a slice of great Italian bread. Around the table we'd walk while the pot stayed hot on a HOT BRICK!! It was a major argument if someone used their hunk of bread for dipping!Thanks for the memories.with love,mil

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About Me

I am an antiques dealer & appraiser during the day.........a recipe writer and cook by night. I try and use local, seasonal foods to create delicious meals.
I live 20 miles from downtown Manhattan, so have access to some great markets & restaurants. Check out my daily recipes. P.S. I AM NOT THE PITA CHIP LADY. :)